Brown Sugar Muffins

1/2 c butter, softened
1 egg
2 c flour
1 c brown sugar
1 tsp soda
1/4 tsp salt
1 tsp vanilla
1 c milk


Mix all together as little as possible.  Bake at 375 degrees for 20 minutes.  Makes 16 muffins.

Poppy Seed Muffins

3 c flour
2 TBS poppy seed
1 1/2 tsp salt
1 1/2 c milk
1 1/2 tsp vanilla
2 1/2 c sugar
1 1/2 tsp baking powder
3 eggs
1 c vegetable oil
1 1/2 tsp almond extract

Mix dry ingredients together.  Then add dry ingredients to the wet ingredients.  Bake at 350 degrees for 20-25 minutes.

Breakfast Cake (Coffee Cake)

1 1/2 c flour
2 1/2 tsp baking powder
1/4 c shortening
3/4 c sugar
3/4 tsp salt
3/4 c milk

Mix all ingredients together for 1/2 minute.  Spread into greased 9x13 inch cake pan.  Sprinkle topping over batter.  Bake at 350 degrees for 30 minutes.



Topping:
2/3 c brown sugar
1 tsp cinnamon
1/2 c flour
6 TBS butter (firm)

Mix together before spreading over batter

Stuffed French Toast

Cube 1 loaf of French bread into a greased 9x13 glass pan.

Mix together:
4 eggs
3 TBS sugar
1 tsp vanilla
2 1/2 cups milk

Pour mixture onto cubed bread in the pan. Refrigerate this over night with tin foil covering

In the morning in another bowl mix together:
6 TBS brown sugar
1/2 cup flour
1/2 cup softened butter
1/2 tsp cinnamon

Work butter into it like you do for pie crusts. Then crumble it over the bread and milk mixture. Add two cups drained berries (thaw the berries first if they are frozen) and spread all over. Bake at 375 degrees for 45 minutes. Serve hot with warm syrup and whipped cream.  This tastes the best with the caramel syrup!!!

Judy's Carmel Syrup

1/2 c. sugar
2 T. corn syrup
3/4 c. buttermilk
1 t. soda
1 cube butter
2 t. vanilla

Combine all ingredients, except vanilla in a large pan. Boil slowly for 7 minutes. Add vanilla.

Judy's Syrup

2 C sugar
1 C water
1 tsp maple flavoring
1/2 tsp vanilla
pinch of salt
1 T butter
glub, glub of corn syrup

Bring to a boil, stirring. Turn to low. Cover and cook 10 - 15 min to thicken.